Prawn & Avocado Escabèche Recipe
Introduction
Prawn & avocado escabèche is a vibrant and fresh dish that combines zesty lime, juicy tomatoes, and creamy avocado with tender prawns. It’s perfect for a light lunch or a stylish starter that’s quick to prepare and full of flavor.
Ingredients
- Juice of 3 limes
- 5 spring onions, thinly sliced
- 1 tbsp tomato paste
- Large pinch dried oregano
- 300g ripe tomatoes, cherry or plum, finely chopped
- 1 green chilli, seeded and finely chopped
- 400g bag large frozen cooked, peeled prawns
- 2 ripe avocados
- 3 tbsp chopped coriander
- Iceberg lettuce leaves, to serve
- Ready-cooked poppadums, to serve
Instructions
- Step 1: In a non-metallic bowl, combine the lime juice, spring onions, tomato paste, dried oregano, chopped tomatoes, and green chilli. Mix well and season with salt and pepper. Cover with cling film and refrigerate. This mixture can be kept in the fridge for up to 3 days.
- Step 2: Defrost the prawns and pat them dry with kitchen paper. Just before serving, peel and cube the avocados. Add the prawns, avocado, and chopped coriander to the sauce and mix gently. This can be prepared up to 3 hours ahead.
- Step 3: Carefully separate the iceberg lettuce leaves and arrange them on a serving platter. Spoon the prawn and avocado escabèche into the cup-shaped leaves and serve with crisp ready-cooked poppadums.
Tips & Variations
- Use ripe, creamy avocados for the best texture and flavor.
- If you prefer less heat, reduce or omit the green chilli.
- Try adding a touch of honey or sugar to balance the acidity if desired.
- Fresh coriander can be swapped for fresh parsley if coriander is not to your taste.
Storage
Store the lime and tomato mixture in an airtight container in the refrigerator for up to 3 days. Once the avocado and prawns are added, consume within 3 hours for the best freshness. Avoid storing assembled escabèche as the avocado may brown and the lettuce will wilt.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh prawns instead of frozen?
Yes, fresh cooked prawns work well. Just ensure they are peeled and cooked properly before adding them to the escabèche.
What can I serve instead of poppadums?
If you don’t have poppadums, crisp tortilla chips or toasted pita bread make great alternatives to scoop up the escabèche.
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Prawn & Avocado Escabèche Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This refreshing Prawn & Avocado Escabèche is a vibrant, tangy seafood salad featuring succulent prawns combined with creamy avocado, spicy chili, and zesty lime juice. Perfect for a light lunch or appetizer, it pairs beautifully with crisp iceberg lettuce leaves and crunchy poppadums for a delightful textural contrast.
Ingredients
Escabèche Sauce
- Juice of 3 limes
- 5 spring onions, thinly sliced
- 1 tbsp tomato paste
- Large pinch dried oregano
- 300g ripe tomatoes (cherry or plum), finely chopped
- 1 green chilli, seeded and finely chopped
- Salt and freshly ground black pepper, to taste
Main Ingredients
- 400g bag large frozen cooked, peeled prawns
- 2 ripe avocados
- 3 tbsp chopped coriander (cilantro)
- Iceberg lettuce leaves, to serve
- Ready-cooked poppadums, to serve
Instructions
- Prepare the Escabèche Sauce: In a non-metallic bowl, combine the lime juice, thinly sliced spring onions, tomato paste, dried oregano, finely chopped tomatoes, and seeded green chilli. Mix thoroughly, season with salt and freshly ground black pepper to taste, then cover the bowl with cling film. Refrigerate this mixture for up to 3 days to allow the flavors to meld.
- Defrost and Prepare Prawns: Defrost the frozen cooked, peeled prawns by leaving them in the refrigerator or placing them in cold water. Once thawed, pat them dry gently with kitchen paper to remove excess moisture.
- Add Avocados and Coriander: Just before serving, peel and cube the ripe avocados. Add the cubed avocado, prepared prawns, and chopped coriander to the escabèche sauce. Mix gently but thoroughly to combine all the ingredients well. This step can be done up to 3 hours ahead to maintain freshness.
- Serve the Dish: Carefully separate the iceberg lettuce leaves and arrange them on a serving platter, forming natural cups. Spoon the prawn and avocado escabèche mixture into each lettuce leaf. Serve immediately alongside ready-cooked poppadums for a delightful crunchy accompaniment.
Notes
- Using a non-metallic bowl for the escabèche sauce prevents any metallic taste from developing due to the acidity of lime juice.
- The escabèche sauce can be prepared in advance and kept refrigerated for up to 3 days for convenience and flavor development.
- Ensure avocados are ripe but firm to hold their shape when cubed.
- Prawns should be thawed gently to maintain texture and avoid becoming rubbery.
- This dish is best served fresh to enjoy the contrasting textures and flavors of creamy avocado, tangy sauce, and crunchy poppadums.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: prawn avocado salad, escabèche recipe, no-cook seafood dish, lime juice dressing, healthy seafood salad
